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We started the smoker on Friday night with a seven-pound pork butt roast and cooked it overnight with mesquite smoke in the chamber. On Saturday, we added more smoke and liquids to keep the roast moist. Prior to Dinner time, we took the roast into the kitchen and started shredding it with a pair of “bear claws.” After removing the bone and excess fat, the roast rendered over five pounds of good, lean smoked pork.

The Better Half was prepared with homemade BBQ sauce, some high quality sandwich buns and her Angel-hair Gorgonzola Cole Slaw. Yes it was quite good.

Our smoker has a nice remote control which allows us to monitor and adjust the smoker (which sits outside near the garage) from the office where our computers and a TV are located. Regardless of the remote access, we still have to add wood chips and liquids to the smoker by physically being there.

The (clickable) image above shows the smoker, the finished pork roast, the dinner plate and the remote.